Eggplant Gondola

by Ling @ 23 Oct 2013

Ingredients
2 eggplants, halved, flesh removed and reserved
160g finely minced chicken breast meat
60g grated parmesan cheese
4 egg yolks
4 tsp chopped parsley
4 tsp turmeric powder
Salt and freshly ground white pepper, to taste
8 tbsp breadcrumbs
Pesto sauce and truffle oil, for drizzling
Carrot purée, for serving
Charred rosemary sprigs and thyme sprigs, for garnishing

Preparation
Mix the eggplant flesh with the minced chicken breast meat, grated parmesan cheese, egg yolks, chopped parsley and turmeric powder in a mixing bowl.

Season with salt and freshly ground white pepper to taste.

Fill the halved eggplants with the chicken breast meat mixture and coat with breadcrumbs.

Cover the eggplants with aluminium foil and bake in a preheated oven at 200°C until the crust is browned, for about 25 minutes.

Remove baked eggplants from the oven and set aside to cool.

Place the eggplant gongola onto each serving plate and drizzle over the pesto sauce.

Serve with the carrot purée with truffle oil and garnish with charred rosemary and thyme sprigs.

Serves 4

Eggplant Gondola

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